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“Can be turned into yummy Hot Cross Buns with a thick paste cross of flour & water :D”
2hrs 55mins
12 Buns

Ingredients Nutrition


  1. Combine flour, sugar, yeast, sultanas, spices and salt in a large bowl. Heat the milk and butter in a small saucepan until butter melts. Remove from heat and whisk in egg.
  2. Add to dry ingredients then lightly mix. Add sultanas and mix to a soft dough.
  3. Turn dough on to a lightly floured surface and knead for several minutes or until smooth and elastic.
  4. Place the dough in a greased bowl.
  5. Cover with a damp tea towel and prove in a warm place for 1.5 hours or until doubled in size.
  6. Punch down the dough in the centre. Turn on to a lightly floured surface and knead for several minutes or until smooth.
  7. Pre-heat oven to 210°C.
  8. Lightly grease a 25cm x 30cm lamington tray with melted butter.
  9. Divide the dough into 12 equal portions.
  10. Knead each portion into a ball and place in the tray. Cover with a damp tea towel and prove for 30-45 minutes or until doubled in size.
  11. Brush the tops of the buns with a little whisked egg. Snip a small hole in the corner of the plastic bag and pipe the flour paste to form a cross over each bun.
  12. Bake in a pre-heated oven for 10 minutes. Reduce heat to 180°C and bake for 15-20 minutes longer or until buns are cooked through.
  13. To make glaze, heat the sugar and water. Stir until sugar dissolves. Simmer uncovered for 30 seconds.
  14. Remove the hot cross buns from the oven and turn onto a wire rack. Brush the tops with glaze.
  15. Serve with butter.

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